Reply to: Back in the kitchen again

[Lockhouse]

Slow cooker methinks. Could be awesome.

Slow cookers are brill. When I was living away from home I'd chuck loads of meat, raw veg and spices in before leaving for work then come home to proper food. Best of all I could even go to the pub for a swift one and my dinner would always be on the table.

[Sysman]

I normally cook my beef currys or stews for at least two hours on the lowest heat...mmmm....you've got me thinking now, I was going to have roast leg of lamb tomorrow, might have to change my mind!

What I used to do in my first abode after college was roast a large joint for my Sunday dinner, turn the rest into a stew and then what was left of that into a curry. It lasted most of the week.

I have a more varied diet nowadays

[Zippy]

Alternatively make at least double. It'll be better the next day - the same goes for stews.

Maybe wait and see how it goes with the 'farmers'?

[msubhan]

end result,


beef a bit tough. Quality issue or longer slower cooking technique required. Strength = just verging on Vindaloo.

Desired outcome, no germaloids. More later. . .

I normally cook my beef currys or stews for at least two hours on the lowest heat...mmmm....you've got me thinking now, I was going to have roast leg of lamb tomorrow, might have to change my mind!

[Sysman]

Slow cooker methinks. Could be awesome.

Alternatively make at least double. It'll be better the next day - the same goes for stews.

[suityou01]

Did you have some chutney and a Kingfisher?

Badger ale selection box. Currently on the stout in post curry panting.

[suityou01]

Beef is a bit tricky in currys but you can cook for longer next time. Sounds lovely anyway.

Slow cooker methinks. Could be awesome.

[Zippy]

end result,


beef a bit tough. Quality issue or longer slower cooking technique required. Strength = just verging on Vindaloo.

Desired outcome, no germaloids. More later. . .

Beef is a bit tricky in currys but you can cook for longer next time. Sounds lovely anyway.

[suityou01]

end result,


beef a bit tough. Quality issue or longer slower cooking technique required. Strength = just verging on Vindaloo.

Desired outcome, no germaloids. More later. . .

Upgraded to Vindaloo strength. Concerned about me farmers now.

[suityou01]

end result,


beef a bit tough. Quality issue or longer slower cooking technique required. Strength = just verging on Vindaloo.

Desired outcome, no germaloids. More later. . .

[suityou01]

Wot? No garlic?????

Added a teaspoon of garlic puree. No fresh garlic in the house. Wife sacked. New one on order.

[suityou01]

Sounds good, but what do you fry it in? Seriously, does the onion provide all the liquid needed, or is there some extra ingredient required before you start frying?

Ah yes good point. Fried in a bit of olive oil.

[OwlHoot]

Typing as I cook,

1 Onion (red) finely chopped
2 teaspoons ground Cumin
2 teaspoons ground corriander
1 tablespoon crushed bay leaves
1 desertspoon garam massala
3 teaspoons fenugreek seeds
3 HEAPED soup spoons of chilli powder

Fry spices ..

Sounds good, but what do you fry it in? Seriously, does the onion provide all the liquid needed, or is there some extra ingredient required before you start frying?

[suityou01]

Hope the beef is not too lean. Needs to have lots of gelatinous tendony bits.....

It's like I just hacked a bit off a cow using a chair leg.

Edit : suit you, ooh, suit you sir, oooh

[suityou01]

Wot? No garlic?????

No, no garlic. If there was rice I would add it to that, but I is on dis weird caveman diet.